Mastering The Art Of Seasoning Steak

Seasoning a pan-seared steak is an easy way to cook a delicious steak without a grill. The best pans for pan-searing are stainless steel or cast iron, as they can withstand high temperatures. Start by patting the steak dry with paper towels, then season generously with salt and pepper on both sides. You can also add other seasonings, like garlic or rosemary, for extra flavour. Heat the pan on medium heat and brush with oil. Sear the steaks for 3-4 minutes on each side until a brown crust has formed, then use tongs to turn the steaks on their sides and sear the edges. For the best results, let the steak rest for 5-10 minutes before slicing and serving.

Choosing the right steak

• Thickness: For thicker cuts like ribeye, strip steak, or T-bone, choose steaks that are 1 1/2 to 2 inches thick. Thicker steaks ensure maximum juiciness. If you prefer thinner steaks, go for flank, hangar, or skirt steak, which cook faster.
• Marbling: Look for well-marbled steaks with a good amount of fat distributed throughout the meat. This fat enhances the flavour and promotes tenderness.
• Cut: While you can use any cut of steak for pan-searing, ribeye and New York strip are excellent choices due to their higher fat content, resulting in juicier steaks. Other options include filet mignon, porterhouse, T-bone, and top sirloin.
• Quality: Always opt for the best-quality steak you can afford. Visit your local butcher or a high-quality grocery store and don't be afraid to ask for recommendations.
• Bone-in or boneless: Boneless steaks are typically better suited for pan-searing because the bone can lift the meat, preventing direct contact with the pan's surface. However, if you prefer bone-in steaks, go for it and adjust your cooking technique accordingly.

Remember, the key to a perfect pan-seared steak is choosing a cut of meat that suits your preferences and following the proper cooking techniques for that specific cut.

Drying and seasoning the steak

Drying the Steak:

• Take the steak out of the fridge at least an hour, preferably 30–45 minutes, before cooking. This step is essential, as it allows the steak to reach room temperature, resulting in more even cooking and a juicier outcome.
• Pat the steak dry with paper towels. Absorbing any excess moisture is vital, as it enables the steak to brown effectively. The surface moisture must evaporate before the meat can begin to brown, so a dry steak is crucial for achieving that perfect sear.

Seasoning the Steak:

• Seasoning the steak involves more than just salt and pepper. While these are fundamental, you can also experiment with other seasonings to enhance the flavor. For instance, a dry rub of onion and garlic powder with paprika will add a kick to your steak. Alternatively, keep it simple with just salt and pepper, but be generous!
• If you want to get technical, the ideal amount is about 3/4 teaspoon of salt per pound of beef when using kosher salt. However, remember that "saltiness" can vary depending on the type of salt you use.
• For the pepper, freshly ground black pepper is always a great option.
• If you're feeling adventurous, you can also try a compound butter. Soften some salted butter and mix in herbs like chopped chives or minced garlic cloves to create a delicious garlic butter.

Tips for Optimal Results:

• After seasoning, let the steak rest for at least 40 minutes and up to two hours at room temperature. This step allows the salt to work its magic, drawing out moisture and then slowly getting reabsorbed, resulting in better browning and deeper seasoning.
• If you have the time, season your steak the night before and let it rest uncovered in the refrigerator. This method takes it a step further, as the salt will penetrate deeper into the muscle structure, providing built-in seasoning.
• When it comes to oil, opt for high-heat oils like avocado oil or vegetable oil. Avoid olive oil, as it doesn't have a high enough smoke point.

Heating the pan

To heat the pan, first, dry the steak with paper towels. This is an important step as any moisture on the exterior of the steak must evaporate before the meat begins to brown. Then, season the steak generously on both sides with salt and pepper. The seasoning will stick to the surface and help create a delicious crust.

Turn on the exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it is very hot. The best pans for pan-searing are stainless steel or cast iron since they can withstand high temperatures. Add the oil to the pan and heat it until it begins to shimmer and move fluidly around the pan. You'll know it's hot enough when it starts to smoke.

Carefully place the steak in the pan, releasing it away from you so the oil doesn't splatter. It should sizzle. Use a pan that is large enough so that the pan doesn't cool down and your steak doesn't steam instead of sear.

Leave the steak undisturbed for a few minutes to develop a brown crust. The steak will release easily from the pan when it's ready to be flipped.

Adding the steak to the pan

Now that you've got your ingredients ready, it's time to cook your steak! Here's a detailed, step-by-step guide to adding the steak to the pan:

Before you add the steak, make sure you've patted it dry with paper towels. This is an important step as it ensures a perfect sear and reduces oil splatter. Also, make sure you've seasoned the steak generously with salt and pepper on both sides.

Next, heat your pan on medium heat and brush it with oil. You'll know the pan is ready when the oil is shimmering and moving fluidly. Now, carefully place your steak in the pan, making sure to release it away from you to avoid oil splatter. You should hear a sizzle when the steak hits the pan.

At this point, resist the temptation to peek, fiddle, or flip the steak repeatedly. Let it cook undisturbed for a few minutes to develop a nice brown crust. You'll know it's ready to flip when it releases easily from the pan and has a deep brown colour, which should take around 3-4 minutes.

After flipping the steak, continue cooking for another 3-4 minutes for a rare or medium-rare steak. If you prefer your steak medium, cook it for 4-5 minutes, and for a well-done steak, go for 5-6 minutes.

Adding aromatics and finishing

During the last minute of cooking, add butter, garlic, and herbs like thyme or rosemary to the pan for extra flavour. Tilt the pan and spoon the flavoured butter over the steak. Continue basting the steak for about a minute or until it's about 5-10 degrees away from your desired doneness.

Resting the steak

Finally, transfer the steak to a cutting board or plate and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and tender steak.

And that's it! You've now got a perfectly cooked, pan-seared steak. Don't forget to let it rest before digging in!

Resting the steak

Firstly, transfer the steak to a cutting board or plate. It is recommended to use a large cutting board that can catch any juices that may escape from the steak as it rests. Loosely cover the steak with foil or another container to prevent it from drying out. You should let the steak rest for at least 5 minutes, but preferably 10 minutes, before slicing or serving. This resting period allows the juices to redistribute throughout the steak, ensuring it stays moist and flavourful.

During the resting period, the internal temperature of the steak will continue to rise. For example, if you are aiming for a medium doneness, remove the steak from the pan at 145 degrees Fahrenheit, and it should reach the ideal temperature of 150-155 degrees Fahrenheit as it rests. This rise in temperature is important to consider when determining the ideal time to remove the steak from the pan.

Once the resting period is complete, you can slice the steak. It is recommended to slice the steak against the grain and at an angle for the best presentation and texture. Be careful not to slice the steak too thin, as this can cause it to cool down too quickly.

Additionally, if you are serving the steak with a sauce, you can spoon the extra butter sauce from the pan over the sliced steak to enhance its flavour and moisture.

Frequently asked questions